Chicken Banh Mi is the much-loved chicken variety of the classic Vietnamese Banh Mi sandwich. It has all the familiar flavours of Banh Mi – pate, mayo, fresh herbs and pickled vegetables – but instead of mystery pink meat slices, it’s made with chicken! Fabulously effortless.
Pickle – In a large bowl, dissolve the salt and sugar in the hot water. Stir in vinegar. Add carrots and daikon – they should just about be covered.
2 hours – Leave for 2 hours until slightly floppy. Drain well then use per recipe.
Split the bread roll in half but don't cut all the way through.
Butter – Spread the lid with butter.
Pate then mayo – Spread the base with 1 to 2 tablespoons pate (be generous!), then 1 1/2 tbsp mayonnaise.
Chicken & Maggi – Pile on shredded chicken, drizzle with 1/4 tsp Maggi seasoning (you can always add more later).
Fresh stuff! Stuff with pickled vegetables, 2 slices of cucumber, 3 slices of green onion and coriander. Finally, sprinkle with as much chilli as you dare. Jam the lid down and devour!
